Reviewed: May 2, 2012

It was sooooo good! I used some different veggies, basically what I had on hand. I didn't add any cream or milk but used almond milk instead and it worked out fine.

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Reviewer:

Karin

Cooking Level: Intermediate

Home Town: Orleans, Ontario, Canada

Reviewed: Mar. 5, 2012

I followed the recipe almost exactly. I omitted the sweet potato because I didn't have one and used chix broth in lieu of vegatable. I also added some chopped leeks to the veggies during roasting. Came out delicious. The soup is amazing even without the 1/2 'n 1/2 so make sure you try it before adding. I just added a half of what it called for but next time I think I will leave out entirely to save calories. I also sprinkle some cumin in my bowl and it is wonderul.

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Reviewer:

krysia

Reviewed: Jan. 29, 2012

So tasty. Needed lots more broth than suggested to make it easier to purée. Was a bit sweeter with the roasted veggies and definitely filling.

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Reviewer:

Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jan. 28, 2012

What an awesome savory soup!!! My whole famiy loved it!

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Reviewer:

kaminoel

Reviewed: Jan. 16, 2012

This is so good! I really wanted to add spices but resisted (with great effort) to see how the flavors of the veggies would meld. I did add several garlic cloves to the roasting pan, though. I skipped the cream mad the blender and just used my potato masher to mash it up so there are some slight chunks. The flavor is really great and I will definitely make this again....and again....

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Reviewer:

ltaliaf

Reviewed: Jan. 16, 2012

Everyone loved this soup!. I added a couple of cloves of garlic and some fresh rosemary and thyme when I roasted the veggies. Also used olive oil instead of butter and silken tofu instead of cream, as I am vegan. Served with a dustng of cayenne pepper.

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Reviewer:

Etojim

Cooking Level: Expert

Reviewed: Jan. 15, 2012

This is a winner. It's cold out side and nothing like a homemade soup. Flavor was good but I would like to bump it up. Next time I'll add more herbs, probably garlic and maybe cumin.

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Reviewer:

julias1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jan. 8, 2012

This was very hearty and delicious. I added some fresh rosemary. I decided to try the soup without using vegetable or other flavored broth, just for fun. I used 6 cups of water because I added a lot of extra vegetables, like parsley root, mushrooms, and leeks. Cutting all those raw root vegetables is big job, and kind of dangerous! Also added some lemon pepper and cumin. It is great without the added cream, too. It would be easier to use Mrs. CMBG's roaster idea, but I forgot to try that method. Instead, I lined my roasting pan with foil and sprayed it lightly with oil, and after roasting, I found I was able to just pick the foil up and funnel the vegetables into the pot.

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Reviewer:

Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

Reviewed: Nov. 8, 2011

I doubled the recipe to take it to a friend who had a baby, and it turned out very bitter. Maybe I used too many turnips, but it was not good. I did not have celery root and I substituted carnival squash for butternut. I would not make this recipe again. The liquid portions are way off as well. I had to add 3 additional cups of liquid to make it a soup consistence vs. baby food.

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Reviewer:

justsparkle

Reviewed: Oct. 26, 2011

Delicious. I didn't have parsnips or sweet potato so I added more turnips and more carrots. I used a whole instead of a half onion, and added, as others did, garlic, cumin and parsley. My main modification was to substitute non-fat plain yogurt for the half and half. I like the tang it added.

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